Free Printable: Low Carb & Keto Food List
Get It NowMy keto cheesecake recipe is by far the most popular of all my keto desserts here on Wholesome Yum — and with good reason: It tastes like the real thing! I don’t say this lightly. Since I first developed it back in 2017, it has become my #1 impressive dessert for holidays, birthdays, and just about any occasion where I want to bring something to avoid the sugar. And even though it’s a low carb sugar-free cheesecake, it’s just as rich, sweet, and decadent as its sugar- and gluten-filled counterparts. Pinky promise.
This keto cheesecake is also special to me because it marked the turning point when I defined my site as “10 ingredients or less” and really started focusing on my readers. I know you love quick and easy low carb recipes as much as I do, and I’m so grateful to share this journey with you. So, here’s a big thank you with my best gluten-free, low carb cheesecake recipe!
Why You’ll Love My Keto Cheesecake Recipe
- Indistinguishable from the real thing – This cheesecake tastes so “real” that your friends and family will question that it’s sugar-free. I’ve had guests ask me for the recipe, thinking it was the traditional, sugar-packed version!
- Creamy, dreamy filling – The filling is just the right combo of smooth, creamy, and rich, with that slightly dense texture you expect from a classic cheesecake. It took me a few tries to get it just right, but oh, was it worth it!
- Buttery shortbread crust – I make the crust using almond flour, and it’s a lot like my almond flour pie crust. It reminds me of shortbread! But I also have other crust options for you below, including no crust at all if you prefer.
- Easy to make – You only need 8 ingredients to make this beauty, including the crust and the filling! And the prep is so easy — I love that I can whip it up without any fuss, even on a busy day.
- Keto friendly, refined sugar free, and gluten free – At only 6g total carbs and 5g net carbs per slice, my low carb cheesecake is flexible enough for a keto diet, or for your diabetic friends or family. Or just make it if you simply want to reduce sugar in your life, as I do these days. And like all my recipes, it’s gluten-free, too.
- Hundreds of 5-star reviews – Don’t just take my word for it! My easy keto cheesecake recipe has hundreds of reviews (see below), so you can be confident that it will turn out. Since so many people loved it, I also included it in my Easy Keto Cookbook. (You’ll also find 100 of my other easy keto recipes in there, including 20 popular website faves and 80 exclusive ones.)
Ingredients & Substitutions
This section explains how to choose the best ingredients for my keto cheesecake recipe, what each one does, and substitution options. For measurements, see the recipe card below.
For The Almond Flour Crust:
- Almond Flour – I highly recommend using my Wholesome Yum Blanched Almond Flour here (and in other keto baked goods), and not just because I made it. 😉 I developed this one after years of low carb baking because I was tired of the coarse, gritty texture in other brands. (Almond meal is even worse.) Mine has the finest consistency out there, which will give you that shortbread texture you want.
- Butter – Helps the crust stay together and imparts a buttery flavor. I recommend unsalted, though you can add a pinch of salt to the crust if you want to for balance.
- Granulated Sweetener – Probably the number one question I get is about sweeteners. “Can I make this keto cheesecake with stevia? Granulated erythritol? Monk fruit? Sucralose? Something else?” Here’s what you need to know:
- My top recommendation for the crust is Besti Monk Fruit Allulose Blend. It tastes just like sugar, with no aftertaste or cooling effect, and the crust doesn’t turn out as dry as with other sweeteners.
- Other sugar substitutes will work if that’s what you have. Unlike the filling (below), the almond flour cheesecake crust is not finicky and will also work using erythritol, xylitol, or an erythritol blend (most brands of monk fruit or stevia are actually blended with erythritol). Check my sweetener conversion chart for amounts to use if you choose something other than Besti.
- Powdered sweetener is also fine for the crust (if you just want to buy fewer products), but otherwise it has no advantage for the crust.
- Don’t use liquid or concentrated sweeteners (like pure stevia or pure monk fruit). Both will make the crust too runny.
- Vanilla Extract – Not strictly required, but I highly recommend including it! I like this vanilla extract brand, which is great quality and has zero sugar.
Crust Variations:
Many people ask if they can make my low carb cheesecake with a different crust, or no crust at all. You can! Here’s how:
- Coconut flour cheesecake crust – If you need a nut-free option, you can use coconut flour instead of almond flour, but it’s not a 1:1 replacement. To use coconut flour, you’ll need 1 1/2 cups of coconut flour, 1/2 cup of coconut oil or butter, 4 large eggs, and 2 tablespoons of Besti.
- Crustless cheesecake – Feel free to skip the crust altogether! Just pour the filling directly into the pan and bake as usual. I always line the pan with parchment paper, but it’s extra important for this version to prevent sticking.
- Substitute other nut flours – For the best texture in your keto cheesecake crust, I recommend leaving some of the blanched almond flour in the crust, but you can replace 1/4 to 1/2 of it with ground macadamia nuts or pecans if you like.
- Substitutes for butter – I prefer the flavor and consistency of the crust with butter, but unrefined coconut oil or ghee would also work fine instead. I don’t recommend using oils that are liquid at room temperature, such as olive or avocado oil.
- Mini size – If you want more portion-controlled servings, try my keto mini cheesecakes (in a muffin tin) or my even smaller keto cheesecake bites (in a mini one).
For The Sugar-Free Cheesecake Filling:
- Cream Cheese – The base of the filling! Use plain, full-fat cream cheese for the best flavor, texture, and keto macros. However, from a recipe standpoint, low-fat or neufchatel cream cheese would work fine. (You can read about other cream cheese substitutes on my cream cheese recipes page.) It’s also very important that you use softened cream cheese (at room temperature), otherwise your filling will have little chunks of cream cheese instead of a smooth batter.
- Besti Powdered Monk Fruit Allulose Blend – For the filling, powdered sweetener is a must; don’t use granulated, liquid, or super concentrated versions. The sweetener provides some bulk in the keto cheesecake, and the powdered consistency is required so that the end result is not grainy. Most brands of cup-for-cup-like-sugar powdered sweeteners work okay, but I highly recommend using Besti Powdered if you can, because it creates the creamiest texture. Others tend to be more dry and can crystallize. I’ve definitely noticed a difference in how smooth it is when using Besti, compared to the other brands I used to use for this recipe.
- Eggs – These help the filling set up and also give it a creamy texture. Sorry, there is no substitution for them. If you can’t have eggs, make my keto no bake cheesecake instead.
- Lemon Juice – Helps bring out the sweetness and flavor. It’s not enough to make the sugar-free cheesecake lemony, so don’t worry about that if you’re not a fan of lemon — you’ll still want to include the lemon juice in the filling.
- Vanilla Extract – Use the same one you used for the crust.
VARIATION: Add sour cream!
If you want a richer, creamier New York style low carb cheesecake, add 1/4 cup of sour cream right before you beat in the eggs.
How To Make Keto Cheesecake
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
If we want to make our keto cheesecake taste like the real thing, we’re going to have to make it using the same method as the real thing! 😉 For the most part, my method here is very similar to a regular one:
Make The Crust
- Get everything ready. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper.
- Mix the dough. In a medium to large bowl, stir the almond flour, melted butter, Besti, and vanilla extract, until well combined. The dough will be slightly crumbly.
- Bake. Press the crust mixture into the bottom of the prepared pan. Bake your low carb cheesecake crust for about 10 minutes, until barely golden.
- Cool. Set the crust aside to cool for at least 10 minutes. Make the filling while you wait!
Make The Filling
- Beat the cream cheese and Besti. Using an electric hand mixer or stand mixer at medium speed, beat the cream cheese and powdered Besti, until fluffy. This is where room-temperature cream cheese is crucial!
- Add the eggs. Beat in the eggs, one at a time.
- Add the lemon juice and vanilla. Beat them in at the end.
TIP: Keep your mixer at medium speed the whole time.
Too-high speed will introduce too many air bubbles, which we don’t want.
Assemble & Bake
- Add the filling to the crust. Pour the filling mixture into the pan over the crust. Smooth the top with a spatula. (I use a pastry spatula like this for a smoother top.)
TIP: Tap the pan on the counter to remove air bubbles.
This is not required, but if you want a denser result without air pockets, this can help release some bubbles.
- Bake. Place the keto cheesecake in the oven and bake until the center is almost set, but still jiggly. (If you are concerned about cracking, see my troubleshooting tips below!)
IMPORTANT: Do not wait for the filling to set completely!
Remove it from the oven when it’s still jiggly. It will set more as it cools on the counter and then in the fridge overnight.
- Cool. Remove the cake from the oven. If the edges are stuck to the pan, run a knife all the way around (but don’t remove the springform edge yet). Let it cool in the pan on the counter, until it reaches room temperature.
- Chill. Cover the sugar-free cheesecake with plastic wrap and refrigerate until completely set. (Do not try to remove the cake from the pan or slice before chilling.) Once set, I slice it with a sharp knife, and wipe with a damp paper towel between cuts.
Topping Ideas
This classic keto cheesecake is already so decadent plain, but I love it even more with one of these toppings:
- Raspberry Sauce – This is hands down my favorite topping, and yes, it’s the one you see in the pictures here! You can find my detailed recipe in my Easy Keto Cookbook, but all you really do is simmer raspberries with Powdered Besti, mashing them as they soften, until they turn into this gorgeous sauce.
- Melted Chocolate – You can use my sugar-free chocolate sauce, or just melt down some sugar-free chocolate chips (this brand is my favorite, we go through bags of them at my house!).
- Whipped Cream – Can’t go wrong with a dollop of my homemade sugar-free whipped cream for the perfect light, fluffy finish!
- Caramel Sauce – A drizzle of my sugar-free caramel sauce is my second-favorite after the raspberry sauce above. I also have a caramel-topped keto cheesecake recipe made into cupcakes in my second book, The Easy Keto Carboholics’ Cookbook.
- Fresh Berries – All berries are keto, but you can check my keto fruit guide for more detailed carb counts.
Troubleshooting Sugar-Free Cheesecake
You shouldn’t have any problems with my recipe if you follow the instructions, but here are the most common mistakes I see people make that you can watch out for:
- Cracking Or Settling – Most often, this is caused by sudden temperature changes. Make sure the cake cools on the counter before refrigerating. Mine doesn’t usually crack, but if you want to be on the safe side, you can bake your low carb cheesecake in a water bath. Line the outside of the pan with foil to keep moisture out, pour a little water into a bigger pan, and place the foil lined pan inside. Then bake. I usually skip this step for convenience, but you can try it if you have problems with cracking. Worst case, if you do have cracks, add some berry or caramel topping to hide them — problem fixed!
- Gritty Filling – This can happen if you use the wrong sweetener. Use Besti Powdered for smooth results.
- Runny Filling – Underbaking can leave the filling runny, but more often than not, people reporting this have missed the step of cooling and refrigerating. This is required to fully set the filling.
- Dry or Crumbly Filling – This is a result of overcooking the cheesecake (and can also be another reason for cracks). Remember to remove it from the oven when it’s still jiggly, not fully set. When cooked properly, it should set only after cooling and chilling.
- Carb Count Differences – Many online calculators get the nutrition information wrong for my keto cheesecake. This is because most don’t recognize that Besti can be excluded from carb count (this really adds up!), and rounding errors are common for cream cheese. Most nutrition labels round up or down to the nearest whole amount of carbs, but the serving is only an ounce. Since my sugar-free cheesecake recipe calls for 32 ounces of cream cheese, rounding up makes a big difference! My recipe card below uses the exact carb count directly from the USDA National Nutrient Database, which is most accurate. My full keto food list has those values for all the major low carb foods, or you can find them in the Wholesome Yum App on iPhone or Android.
Storage Instructions
- Store: Yes, you can make this cake ahead! After the initial chilling time, keep it in the fridge for up to 3-5 days. Moving it can be tricky, so I usually keep it on the bottom of the springform pan without the sides, and cover it in plastic to prevent drying out.
- Freeze: This sugar-free cheesecake freezes beautifully, as long as you let it set first. For best results, place it into the freezer uncovered (on a parchment lined baking sheet) for several hours first, until solid. (I prefer doing it this way so that I don’t crush it while wrapping.) Once solid, wrap tightly in plastic wrap, followed by a layer of aluminum foil, and then place back into the freezer. If you prefer, you can freeze individual slices instead, but just like a whole cake, they are still easier to wrap after freezing solid first.
- Thaw: You can thaw the cake in the fridge overnight, or on the counter for 2-4 hours. I remove the foil before thawing, but it’s fine to leave the plastic on.
More Keto Cheesecake Recipes
I use this keto cheesecake as a base for all my other sugar-free cheesecake recipes! After you’ve tried the classic version, try one of my variations:
Tools I Use For This Recipe
- Hand Mixer – Mine has variable speeds, which is particularly useful for cheesecakes where high speed introduces too many air bubbles. And the best part? I can store all its attachments right in the base, so no more hunting around in drawers! (But if you’re not up for holding a mixer for a while, go with a stand mixer instead.)
- Springform Pan – If you’re making any kind of low carb cheesecake, you’ve gotta have a springform pan like this one. Trying to get one out of a regular cake pan is just asking for trouble. Some readers have asked about using a pie pan — I haven’t tested this, but you’d probably need less filling.
- Pastry Spatula – This little tool is a lifesaver for getting the top of your cheesecake perfectly smooth. I also use it for frosting my other keto cakes!
Keto Cheesecake (Sugar Free & Low Carb)
An easy keto cheesecake recipe that tastes like the real thing! This low carb sugar-free cheesecake is rich and sweet, but just 5g net carbs.
Ingredients
Tap underlined ingredients to see where to get them.
Almond Flour Cheesecake Crust
Keto Cheesecake Filling
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Almond Flour Cheesecake Crust:
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Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
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To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
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Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Keto Cheesecake Filling:
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Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
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Beat in the eggs, one at a time.
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Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
Assembly:
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Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
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Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
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Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice (1/16 of recipe)
Recipe from The Easy Keto Cookbook. Optional raspberry sauce is also in there.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
1,989 Comments
Susan
0So good! You’re right about it fooling any non believers that a keto low carb cheesecake could taste the same. Only give away was the crust. However that still tasted great! Just not my old graham cracker way.
Maya | Wholesome Yum
0I am so happy you liked it, Susan!
Amy J
0I can’t wait to try this for Mother’s Day! I’d like to try it without the crust, I love crust but trying to keep it even lower in carbs. Any idea on what the carb count would be by eliminating crust?
Maya | Wholesome Yum
0Hi Amy, You can definitely make it without crust! I don’t have that nutrition info on hand but you can enter it into a nutrition calculator or count it based on the net carb counts in my low carb foods list.
Mary Carr
0Could you freeze this cheesecake?
Maya | Wholesome Yum
0Hi Mary, Yes, you can!
Veronica
0Best thing to do for your cheesecake not to crack. Turn off the oven just when it’s still almost slight done. turn off the heat and leave in the oven for an hour. But DO NOT open the door at all. The residual heat will cook the rest and you won’t run the risk of overcooking and it’ll cool at the same time. Then take out of the oven to cool completely and refrigerate. I love cheesecake and keto cheesecake is just as good and satisfies the cravings.
Maya | Wholesome Yum
0Thanks for the tip, Veronica! I am so happy you liked the cheesecake!
Erika
0Mine cracked some, but it was still delicious! I’m going to make it with lemon or lime next time. This was a hit with my whole family, and so easy! I only has granulated erythritol, but I made it into powdered in about 30 seconds with my magic bullet. Easy peasy! Also, this is my first successful cheesecake, I think I’ve way overbaked my previous attempts, so thanks for the awesome instructions!
Maya | Wholesome Yum
0You are welcome, Erika! Thank you for stopping by!
Anh
0Hi Maya, can I use isomalt sugar to replace erythritol? Thank you.
Maya | Wholesome Yum
0I haven’t tried that. It might work, if you can find a powdered kind.
Kim Ryan
0What is the topping? I thought fruit had sugar in it.
Maya | Wholesome Yum
0Hi Kim! Berries are allowed in moderation on the keto diet, just watch your portions. They are lower in sugar than other fruits. Thanks for stopping by!
Rene
0Holy Sh!t Batman!!! The best low carb sugar free anything I’ve ever eaten
Maya | Wholesome Yum
0That is awesome, Rene! I love to hear that, thank you!
Sara Hogan
0Amazing! Colleagues thought I was joking when I said Gluten-Free, Sugar-Free!! Haha!
I add 1/2 teaspoon of cinnamon to the crust recipe and 1/4 cup of sour cream to the filling to mimic a New York original cheesecake.
Everyone loved it!
Thank you for the great recipe!
Maya | Wholesome Yum
0You showed them, Sara! I am so glad it was a hit!
Diana
0If you make cupcakes with it it’s about 20 minutes at the same oven temperature, right?
Maya | Wholesome Yum
0Hi Diana, Yes, that’s about right, sometimes it’s a little less so start checking them around 15 minutes.
Marcia K. McGinnity
0BEST CHEESECAKE EVER! And I made it! What an awesome feeling – thanks for all the tips about common pitfalls and the wonderfully easy/tasty crust! : )) Key Lime recipe is next!!!
Maya | Wholesome Yum
0I am so happy you liked it, Marcia! I hope you love the key lime too!
Nina
0I would like to make this for my boyfriend’s birthday. He is a personal trainer, and we are both very careful about what we eat. But he absolutely loves cheesecake. I can’t wait to try this out. Can you tell me what the carb count is if it is made WITHOUT the crust?
Thank you! I am excited to explore your other recipes. I am following a Keto diet.
Nina
Maya | Wholesome Yum
0Hi Nina, That’s so thoughtful of you! I don’t have the nutrition info handy without the crust, but any online calculator will be able to tell by entering the ingredients. Happy birthday to your boyfriend and hope he liked it!
Amanda Johnson
0Ok, this cheesecake is hands down the best ever. It is so easy to make.
Maya | Wholesome Yum
0I am so happy you like it, Amanda! Thanks for stopping by!
Ellie
0This recipe is great!! Very easy and delicious. I actually burnt mine, and it was STILL GOOD! Do you know what the carb count would be without the crust?
Maya | Wholesome Yum
0Thank you, Ellie! I’m so glad you liked it. I don’t have carb counts without the crust handy, but you can enter the ingredients into an online calculator to find out.
Holly Madison
0One thing I’ve missed the most since starting the Keto diet is cheesecake. This recipe is fantastic! I halved it and made cupcakes and topped them with keto strawberry sauce. Absolutely perfect! Also worth noting: I’m a terrible cook and still pulled this off.
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Holly!
Dan Phillips
0So I made this over the weekend and it’s so delicious. I did cook it a few minutes too long and the outside 1″ is a little dry and did crack. My bad. I’ll know better next time.
Maya | Wholesome Yum
0I am glad you liked it, Dan!
Wholesome Yum A
0Do you think we could make this a key lime cheesecake?
Maya | Wholesome Yum
0Hi Amanda, I actually have a recipe for that here.
Wholesome Yum A
0Making this it’s in the oven right now the batter tasted so good so I’m thinking this is going to be a win
Maya | Wholesome Yum
0Yay! I hope you love it, Amanda!
Jeannie
0Made the cheesecake yesterday. It is so good! Saw your macro breakdown (which is so helpful – thank you for that) but was wondering how many grams of fat per slice (1/16)? Thanks.
Maya | Wholesome Yum
0Hi Jeannie! Here is the nutritional information per slice (1/16 of the cheesecake):
Calories: 325 | Fat: 31g | Total Carbs: 6g | Net Carbs: 5g | Fiber: 1g | Sugar: 2g | Protein: 7g
Heidi Burt
0Made this yesterday for dessert tonight and it was delicious!!!!!! Thank you so much!
Maya | Wholesome Yum
0I am so happy to hear that, Heidi! Thanks for stopping by!
Mary Anne
0Maya! I have made this about 6 times and my family and friends flip over it. I hand wrote on the printed recipe: “Freakin-Awesome!!!” My 17 year old son saw my note and chuckled. We pour pure blueberry, cherry or pomegranate juice that’s cold pressed on top when we have company. Thank you for a really great recipe. We’re on the plant paradox diet and this is very good to have. 🙂
Maya | Wholesome Yum
0I love to hear that, Mary Anne! Thanks for stopping by!
Carol
0Hi Maya! Thank you so much for your beautiful recipes! You have made my keto journey sooo much more enjoyable. I have a question that I hope you can email me an answer. Does xylitol not get metabolized like erythritol? Thank you!!!
Maya | Wholesome Yum
0Thank you so much, Carol! No, they are different. Erythritol gets absorbed but generally not metabolized, whereas xylitol mostly does not get absorbed in the first place (this is why it causes stomach upset more often if you have too much).
Chris
0Quick question – I was wondering if you know the saturated fat for the cheesecake. This looks amazing! It’s my husband’s first bday since he has been battling diabetes so I wanted to make him a treat but I am trying to calculate the weight watchers points for me!!!
Maya | Wholesome Yum
0Hi Chris, Unfortunately I don’t have additional nutrition info other than what is on the recipe card, but an online calculator can provide this information. I hope you and your husband love the cheesecake!
Kristen
0I probably will wait until a holiday rolls around to make this but looking at everyone’s comments, I’m so excited to try it. Thanks for posting!
Maya | Wholesome Yum
0Hi Kristen! I hope you like it, too!
Teaira
0This is delicious! I left it plain to keep carbs lower. My Mom, who is not Keto, said it was perfect. Not too sweet and she could eat an entire slice without tummy aches. So simple and this was my first cheesecake ever. I will make again and again. Thank you!
Maya | Wholesome Yum
0I am so happy you and your mom liked it, Teaira! Have a great day!
Katy
0Hello,
I’ve made this cheesecake a couple times and it is delish! I have a friend with a nut allergy, could I substitute coconut flour instead?
Maya | Wholesome Yum
0Thank you, Katy! I added some notes in the post above the recipe card regarding flour swaps.
Sara
0What would the net carbs be without the fruit topping?
Maya | Wholesome Yum
0Hi Sara. The net carbs listed is without the raspberry topping. I hope you like it! Thanks for stopping by!
D'aun Carter
0I’m new to the whole keto thing so could you please tell me if I need to buy erythritol at the store or is that like Stevia or Truvia?
Maya | Wholesome Yum
0Hi D’aun! Erythritol is different than stevia and Truvia. You can buy it at your local grocery store or amazon. Thank you!
Maya | Wholesome Yum
0They are not the same. Take a look at my sweetener guide to help understand the differences.
Jana
0This is a great recipe! My family loved it and when I took it to work no one would believe it was sugar free!
Maya | Wholesome Yum
0That is awesome, Jana! Thanks for stopping by!
Shelly
0I made this last week. I was cautiously optimistic. Then I tried my first piece.
This is unbelievably delicious!!! And I’m real fussy about the recipes I use. We seriously could not tell it didn’t have sugar in it. This really is a keeper. Thank you for sharing.
Maya | Wholesome Yum
0That is amazing, Shelly! Thanks for stopping by!
Carolyn
0I’ve made this recipe 5 times in the past 3 months. It’s super easy and scrumptiously delicious. Even if there were more than 3 net carbs/slice it is so worth it! Most of the people who I’ve served it to are not on a diet or not eating keto, but they’ve raved about it. Cheesecake Factory, eat your heart out. You got nothin’ compared to this cheesecake!
Maya | Wholesome Yum
0I am so happy you liked the cheesecake, Carolyn! Have a great day!
Amy
0OMG! Made this last night and tried today. The only thing different is I used blueberries instead of raspberries. It was totally delicious, my family loved it! Thank you for them recipes!!!
Maya | Wholesome Yum
0Thank you, Amy! So glad your family liked it. Blueberries are a great idea!
Deirdre
0Thank you for this recipe! I have made three times and every time it’s delicious and easy to make.
Maya | Wholesome Yum
0Thank you, Deirdre! So glad you liked it.
Nata
0Can I use xylitol?
Maya | Wholesome Yum
0Hi Nata, Yes, you can! Here is a sweetener conversion chart to help determine how much – you’d need a little less compared to erythritol.
Cheryl
0Thank you for this recipe! I didn’t see your nutritional breakdown and calculated the net carbs for a 1/16th slice and I actually came up with 4 net carbs 🙂
Maya | Wholesome Yum
0Hi Cheryl! The nutritional information is right below the recipe notes, under the recipe! And yes, 1 portion is 1/16 of the cheesecake. Thanks for stopping by!
Lara
0Hi, can I use liquid stevia instead?
Maya | Wholesome Yum
0Hi Lara, I haven’t tried but it might throw off the texture ratios. I recommend a powdered sweetener, but let me know how it goes if you try something different.
Janelle Harvey
0Just getting started with Keto lifestyle. Looking forward to trying this cheesecake, will let you know how it turns out
Maya | Wholesome Yum
0I hope you like it, Janelle!
Lamoura
0Can I reduce cream cheese and add sour cream and heavy cream? If so, How would that affect texture and what would be the right measurements for that?
Maya | Wholesome Yum
0Hi Lamoura, I haven’t tried that, but the texture would be different. Let me know how it goes if you try.
Linda
0This looks delicious. Gonna make it for husband’s bday. But he loves lemon. How do I incorporate a lemon flavor cheesecake?
Maya | Wholesome Yum
0Hi Linda, The easiest way is to add some lemon zest or lemon extract, that way the consistency of the filling won’t change.
Consuelo Sanders
0Can you substitute the almond flour for coconut flour?
Maya | Wholesome Yum
0Hi Consuelo, I added some notes to the post above the recipe card about swapping flours.
Cynthia Stewart
0I’m trying to get this recipe but how do I get it??
Maya | Wholesome Yum
0Hi Cynthia! The recipe is right above, keep scrolling up 🙂 Thank you!
Camille
0I tried your cheesecake with raspberry sauce for Easter and OMG!!! It did crack on me but I could have cared less. It was delicious and no one in my family believed it was sugar free (minus the sugars in the raspberries of course.) My husband, who is a chef, was VERY impressed. The crust was even delicious. Thank you! Thank you! Thank you! It will be made every holiday from now on.
Maya | Wholesome Yum
0Thank you so much, Camille! That means a lot and I’m glad your whole family liked it.
Trina
0Hello, for the crust is it salted or unsalted butter?
Maya | Wholesome Yum
0Hi Trina, Either one works fine in this case.
Trina
0Hi Maya,
I ended up using Unsalted. This was the best cheesecake I have ever tasted. My husband said even better than the Cheesecake Factory. I cut slices and froze them. Is that ok? I hope so because we would eat it up in a day. Simply delicious, thank you. You’re the best!
Maya | Wholesome Yum
0I love to hear that, Trina! Thanks for stopping by!
Gilmer Gal
0This was HEAVEN, and I’m not kidding. My husband, who is definitely not a ‘low carb dude’ must have liked it because he ate half of it. Of course, that irritated me because I wanted him to turn his nose up so and not try it so I could have it all. Yes, I’m selfish that way…
Maya | Wholesome Yum
0I love to hear that! And yes, I think it’s pretty heavenly as well 🙂
Melissa McCullough
0Is it the same quantity if I sub Lakanto Monk Fruit sweetener?
Maya | Wholesome Yum
0Hi Melissa, Yes, you can use the same amount.
Dana
0Can I use unblanched Almond flour?
Maya | Wholesome Yum
0Hi Dana, You can, but the texture is much better using fine blanched almond flour.
Melissa
0HELP!!! What can I use if I don’t have a springform pan?
Maya | Wholesome Yum
0Hi Melissa, You can use a regular pan if you don’t have a springform pan. Just line it with either foil or parchment paper, and grease well. Leave a generous amount hanging out so that you can lift the cheesecake out when the time comes.
Jennifer
0What size regular pan?
Maya | Wholesome Yum
0Hi Jennifer! You can use a 9 inch springform pan for the cheesecake. Thanks for stopping by!
Peggy
0I only had a 7 inch springform pan. Should I adjust the cooking time?
Maya | Wholesome Yum
0Hi Peggy, I haven’t tried in a smaller pan. If you’re using a smaller pan, I’d recommend scaling the recipe down to fewer servings, otherwise you’ll end up with a crust that is too thick. If you scale the recipe down to about 12 servings, that’s probably the amount for a 7 inch pan. In this case the baking time would be reduced.
Caroline
0Hi, Can I add 1 cup of sour cream or 1 cup of heavy cream to your recipe? Thanks.
Maya | Wholesome Yum
0Hi Caroline, I haven’t tried that. Is there a particular reason you are looking to add those? The recipe has been well tested as written, so I recommend you try it like the recipe card says. I can’t vouch for the consistency if you add something else.
Allie
0Has anyone tried a crustless version of this?
Maya | Wholesome Yum
0Hi Allie, I haven’t but readers have told me that they did and it worked great.
Rhonda
0How would you determine the nutrition count for a crustless cheesecake? I was so floored with how good the keto bagels were (from your recipe) that I cannot wait to try this cheesecake!!!
Maya | Wholesome Yum
0Hi Rhonda, I’m glad you liked the bagels! If you wanted nutrition info by removing ingredients, you’d have to calculate yourself or use an online calculator. Sometimes those round up for cream cheese though, so I recommend using the more precise amounts in my low carb food list that has data coming from the USDA.